Stove Top Chicken Thighs
Stove Top Chicken Thighs - an easy weeknight dinner that comes together quickly and is super versatile!
Ingredients
- 6-8 boneless chicken thighs
- 2-3 tablespoons ghee more if needed
- pink Himalayan salt
- ground black pepper
- 2-3 teaspoons turmeric you can skip this if you want, they will still taste amazing with just salt, pepper and ghee.
Instructions
- Bring large cast iron skillet to medium-high heat.
- Add 1-2 tablespoons of ghee and allow to melt; swirl the pan to coat.
- Meanwhile, place boneless* chicken thighs on a clean plate and season both sides with salt, pepper and some ground turmeric (if desired).
- Place in hot cast iron and allow to cook for 5-7 minutes; flip and cook for an additional 5-7 minutes or until the internal temp reaches 165.
- Add additional ghee to pan if it starts to dry out.
- Feel free to cover while the chicken is cooking, if desired.
- Remove and place on clean plate; allow to rest for 5-7 minutes.
- Serve with mustard mayo*.
Notes
- Bone-In Chicken Thighs: You can also use bone-in chicken thighs for this recipe, just increase the cooking time accordingly so that the internal temp reaches 165 degrees.
- Mustard Mayo: For the mustard-mayo dip I simply combine approximately 1/4 cup of the mayo of your choosing with approximately 1-2 tablespoons of yellow mustard; stir to combine.
- Other Options: you can also make boiled chicken thighs. if you want something even easier!
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